Chef John's Pecan Pie

Chef John's Pecan Pie

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Chef John 22847

"This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp."
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2 h 10 m servings 527 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
  3. Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
  4. Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
  5. Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
  6. Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
  7. Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
  8. Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.


  1. 13 Ratings

Most helpful positive review

First off... I absolutely love Chef John, and have never gone wrong with his video recipes! So I'm a little biased.. This was the first time I had ever made a pecan pie. I followed his recipe ...

Most helpful critical review

I don't know what I did wrong, I followed the recipe but when cooled off it was very very chewy.

First off... I absolutely love Chef John, and have never gone wrong with his video recipes! So I'm a little biased.. This was the first time I had ever made a pecan pie. I followed his recipe ...

Amazing! Thank you chef John!

This is a hit in our house! We have made this pie 7 times for different holiday parties. If you like pumpkin pie try chef johns pumpkin pie recipe, you'll love it as well!

this and all your recipe's are delicious Chef John. Tank you for them.

Great Recipe! I absolutely love Chef John. This was my first attempt at a pecan pie and it turned out deliciously! Will defiantly be making this again. :)

This was awesome!!! My husband loves it even more frozen. I used the homemade butter flaky pie crust and it was a great addition to the Thanksgiving table.

All I can say is, fabulous!!!! Chef John, you did your thing with this pie, it came out great!!! This will become a family favorite.

This is the best pecan pie I have ever tasted!

Oh. My. Goodness, this is a fantastic Pecan Pie. Even my husband, who doesn't like pecan pie and only tried a bite to be polite because I was so ecstatic about it, loved it!

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